Carrot Cake CookiesRecipe – Bake. Eat. Repeat.

Author: Laura Bennett Published: 03/11/2026

These carrot cake cookies are super simple to whip up and seriously delicious! Imagine soft and chewy carrot-flavored sandwich cookies with a luscious cream cheese frosting in the middle — pure comfort in every bite.

I can’t get enough of these carrot cake cookies! My whole crew couldn’t stop snacking on them.

Ever crave that cozy carrot cake flavor but not in the mood to make a big ol’ cake? These cookies have you covered!

This treat is basically a soft, chewy oatmeal raisin cookie dressed up with the bright, warm spices of carrot cake.

All the spiced carrot cake goodness packed into a sweet little cookie sandwich you can hold in your hand.

These are soft and reliably chewy oatmeal carrot cookies stacked with a tangy cream cheese frosting. So good, you’ll want to make them again fast.

Give these a try soon – I promise they’ll become a new favorite!

Have a hankering for carrot cake but not in the mood to fuss with a whole layer cake? These carrot cake cookies are your answer. They bring the warm, cozy flavors of classic carrot cake right into a soft, chewy sandwich cookie — think finely grated carrots, hearty oats, coconut, and plump California raisins mixed into tender dough, all wrapped up with a tangy cream cheese frosting.

This post will guide you through everything: a full list of ingredients (the recipe makes about 40 sandwich cookies), easy-to-follow steps for mixing, baking, and assembling, plus quick timing tips (about 20 minutes prep and 10 minutes baking). You’ll also find helpful storage advice and versatile substitution ideas. Bonus: these cookies freeze well, and chilling the dough makes it much easier to handle.

Keep reading for my top tips on getting the perfect texture (think finely grated carrots), optional twists if you want to skip the frosting, and troubleshooting tricks so your cookies come out soft, chewy, and delicious every single time.

Why These Cookies Shine

These carrot cake cookies are a fantastic way to enjoy classic carrot cake flavor in an easy-to-make, hand-held treat. Prefer a bakery-style version? Try our Spiced Crumbl Carrot Cake Cookies copycat recipe for a thicker, bakery-inspired cookie. They have a soft, chewy texture from oats and freshly grated carrots, chewy bursts of coconut, and sweet California raisins, all sandwiched with a bright, tangy cream cheese frosting that makes these cookies a real crowd-pleaser.

All the cozy carrot cake flavor without baking a whole cake — or go for an easy pan dessert with Carrot Cake Bars.
Soft and chewy thanks to oats and finely grated carrots.
Perfect for making ahead — both dough and cookies freeze beautifully.
Yields a big batch (around 40 sandwich cookies) but easy to halve if you want less.

Ingredients for the Cookies

1 cup unsalted butter, softened
1 cup brown sugar, lightly packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 cup old fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups finely grated carrots
1 cup unsweetened coconut
1 cup California Raisins
6 ounces cream cheese, softened
8 tablespoons butter, softened
1 teaspoon vanilla
2 1/3 cups powdered sugar

How to Bake the Cookies

Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper and set aside.
In a big bowl or your stand mixer, cream together 1 cup softened unsalted butter with 1 cup brown sugar and 1 cup granulated sugar until the mixture is light and fluffy.
Beat in 2 large eggs and 1 teaspoon vanilla until combined and smooth.
Next, add 2 cups all-purpose flour, 1 cup rolled oats, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Mix just until everything is blended together.
Fold in 1 1/2 cups finely grated carrots, 1 cup unsweetened coconut, and 1 cup California raisins. These add great texture and flavor.
Using a tablespoon measure or cookie scoop, drop dough onto your prepared baking sheets about 2 inches apart. The dough is sticky, so if you want nicely shaped cookies, dampen your hands and gently smooth the edges.
Bake for 9–10 minutes, watching for the edges to start browning and the tops to lose their shiny gloss. Once done, let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies cool, whip up the frosting: blend 6 oz softened cream cheese with 8 tablespoons softened butter and 1 teaspoon vanilla until smooth and creamy.
Gradually beat in 2 1/3 cups powdered sugar, adding a bit at a time and mixing well after each addition, until your frosting is thick, smooth, and spreadable.
To assemble, spread about 1 tablespoon of frosting on the smooth side of one cookie, then sandwich it with another cookie pressing gently so the frosting spreads to the edges.
Let the frosted cookies rest for 1–2 hours to let the frosting set up nicely before serving.
Store your carrot cake sandwich cookies in an airtight container with wax paper between layers in the fridge for 5 to 7 days. Alternatively, freeze them for up to 3 months to enjoy later.

Pro Tips for Perfect Cookies

The secret to the perfect texture starts with how you grate your carrots. Use the small holes on a box grater or the fine shredder on your food processor. For a clear visual of the fine shred size, see the carrots in our French Carrot Salad with Lemon Dijon Dressing.

When measuring out your grated carrots, don’t pack them tightly into the cup — lightly spoon them in so they stay fluffy and don’t add extra moisture.

Always go for finely grated carrots with this recipe. Big chunks just don’t blend well and affect the texture.
If you prefer, you can skip the frosting — these cookies are perfectly tasty on their own without it.
This recipe makes about 40 sandwich cookies, so feel free to cut it in half if you want a smaller batch.

Always grate the carrots finely — coarse shreds just don’t work well here.
These cookies shine even without the frosting, so feel free to skip it if you prefer.
The recipe yields a big batch, about 40 sandwich cookies — halve the ingredients if you want fewer.

Flavor Variations and Substitutions

Add a nutty twist by folding in 3/4 cup chopped walnuts or pecans with your carrots for a little crunch and extra flavor—if you love pecans, our Crisp and Chewy Chocolate Chip Pecan Cookies show how nuts can boost texture.
Want to keep it simple? Leave out the cream cheese frosting and enjoy plain cookies that stay fresh at room temperature longer.
Give the spice a little upgrade by adding 1/4 to 1/2 teaspoon of nutmeg or a pinch of ground cloves for a deeper warm flavor. For a cozy, spice-forward cookie profile, try our Gingerbread Latte Cookies.
Mix up the fruit by swapping out California Raisins for dried cranberries or chopped dates — it’s a lovely change and adds its own special sweetness.
Looking for dairy-free or vegan options? Use your favorite vegan butter and dairy-free cream cheese for the frosting, and double-check your powdered sugar is vegan-friendly.
Adjust your cookie size easily: use a 1/2 tablespoon scoop for mini cookies or a 2 tablespoon scoop for bigger cookies; just remember to tweak baking time accordingly.

Storage and Make-Ahead Tips

Since these cookies hold quite a bit of moisture, it’s best to store them carefully between sheets of wax paper so they don’t stick together.

Because the sandwich cookies have cream cheese frosting, keeping them in the fridge is the way to go (as with any cream cheese–frosted bakes like this carrot cake roll). They’ll stay fresh for about 5 to 7 days refrigerated, or you can freeze them wrapped well for up to 3 months — perfect for busy weeks when you want a quick sweet bite ready to go.

How to make Carrot Cake Cookies:

Preheat the oven to 350°F (175°C).
Line several baking sheets with parchment paper and set aside.
Finely grate carrots using the small holes of a box grater (measure loosely, don’t pack).
In a large bowl or stand mixer, cream 1 cup softened unsalted butter with 1 cup brown sugar and 1 cup granulated sugar until light and fluffy.
Beat in 2 large eggs and 1 teaspoon vanilla until combined.
Add 2 cups all-purpose flour, 1 cup rolled oats, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined.
Fold in 1 1/2 cups finely grated carrots, 1 cup unsweetened coconut, and 1 cup raisins.
If desired, chill the dough 30–60 minutes to reduce spreading and make it easier to handle (optional).
Drop dough by tablespoonfuls (use a 1 tablespoon cookie scoop) about 2 inches apart onto prepared baking sheets; if needed, smooth edges with damp hands.
Bake for 9–10 minutes, until edges begin to brown and tops lose their shiny gloss.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting: beat 6 oz softened cream cheese, 8 tablespoons softened butter, and 1 teaspoon vanilla until smooth.
Gradually beat in 2 1/3 cups powdered sugar a little at a time until the frosting is thick, smooth, and spreadable.
Assemble cookies by placing about 1 tablespoon frosting on the smooth side of one cookie and sandwiching with a second cookie, pressing gently to spread the frosting to the edges.
Let the frosted cookies set for 1–2 hours before serving.

Common Questions Answered

Q: Can I chill the dough before baking to prevent spreading?

A: Yes, definitely! Chilling the dough for 30 to 60 minutes helps cut down on spreading and makes the sticky dough easier to work with. Just keep in mind that chilled dough might need a minute or two more in the oven.
Q: How should I grate the carrots?

A: I recommend using the small hole side of a box grater or the fine shredding disk on your food processor. Make sure the carrots are finely grated and measure loosely — don’t pack them in tight.
Q: Can I make these without the cream cheese frosting?

A: Absolutely! The cookies are tasty all on their own. For a simpler take, see our classic carrot cake cookies recipe, or skip the frosting if you need something that keeps well at room temperature for a while.
Q: How should I store the cookies?

A: Because these cookies have cream cheese frosting and a moist texture, store them in an airtight container in the fridge. Be sure to separate layers with wax paper. They’ll stay fresh for 5 to 7 days and can also be frozen for up to 3 months.
Q: The cookies came out flat and doughy — what went wrong?

A: That can happen if the carrots aren’t grated finely or are too wet. Make sure you don’t pack the carrots tightly, use a tablespoon scoop for even-sized cookies, and don’t overmix the dough. Also, chilling dough and double-checking your oven’s temperature can help avoid spreading and a doughy result.